Raspberry bread has a way of sneaking into your kitchen like a cheerful guest, bringing bright color and a sweet-tart aroma that makes everyone curious. This Raspberry Bread Recipe starts with fresh, juicy raspberries sitting quietly in your basket, then magically transforms into a soft, fragrant loaf that disappears faster than you can pour your morning coffee. It’s the kind of homemade bread that tastes like a cozy weekend morning and feels elegant without trying too hard. Easy, cheerful, and made with simple ingredients, this recipe is perfect for family breakfasts, brunches, or a delightful snack anytime.
Table of Contents
Why Raspberry Bread is the Perfect Homemade Treat
Soft and Moist Texture That Melts in Your Mouth
Raspberry bread is beloved for its soft, tender crumb that practically melts on the tongue. The natural juices of fresh raspberries keep the bread moist while adding bursts of flavor. Using a combination of butter and a touch of oil helps the loaf stay soft for days, making it ideal for breakfast, snacks, or dessert. By carefully folding in the berries, the bread maintains its beautiful pink streaks throughout without turning into a soggy mess.
Sweet and Tart Flavor Balance
The magic of raspberry bread lies in the perfect balance between sweet and tart. Granulated sugar highlights the natural sweetness of the raspberries, while their slight tang cuts through the richness of the batter. This makes each slice a flavor experience that’s both familiar and exciting. Adding a touch of vanilla or lemon zest can further enhance this balance, creating a loaf that feels light, fresh, and irresistible. Every bite is like a mini celebration of berry season.
Ingredients for Raspberry Bread
What You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Spoon and level for accuracy |
| Granulated sugar | 1 cup | Adjust slightly for sweeter bread |
| Baking powder | 2 teaspoons | Ensures a light, fluffy texture |
| Baking soda | 1/2 teaspoon | Helps rise and balance acidity |
| Salt | 1/4 teaspoon | Enhances flavor |
| Unsalted butter | 1/4 cup | Melted or softened |
| Vegetable oil | 2 tablespoons | Keeps bread moist |
| Large eggs | 2 | Room temperature for best mixing |
| Vanilla extract | 1 teaspoon | Optional, for extra aroma |
| Fresh raspberries | 1 1/2 cups | Gently fold in to prevent crushing |
| Buttermilk | 1/2 cup | Adds tenderness and slight tang |
| Lemon zest | 1 teaspoon | Optional, brightens flavor |
Tips for Success
- Measure flour correctly to avoid a dense loaf.
- Use fresh or thawed raspberries; pat dry to avoid excess liquid.
- Room-temperature eggs and butter help create a smooth, even batter.
How to Make Raspberry Bread
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the melted butter, vegetable oil, eggs, vanilla extract, and buttermilk. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, or the bread may turn dense.
Step 2: Fold in the Raspberries
Gently fold in the fresh raspberries and optional lemon zest, using a spatula to evenly distribute them throughout the batter. Take care not to crush the berries, as you want to maintain their shape and color streaks in the bread. This step ensures every slice has those bright, juicy pockets of raspberry flavor.
Step 3: Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve slightly warm for the best flavor and texture.
Serving Suggestions for Raspberry Bread
Perfect for Breakfast or Brunch
Raspberry bread is ideal for a cozy morning. Slice it thick and serve with a pat of butter, a drizzle of honey, or a dollop of cream cheese. Pair it with a cup of hot coffee, tea, or fresh fruit for a simple, satisfying breakfast or brunch treat. Its soft, moist texture makes it easy to enjoy as part of a family morning spread.
A Delightful Snack or Dessert
This bread also shines as an afternoon snack or light dessert. Toast a slice lightly to bring out the fruity aroma and enjoy it with yogurt, fresh berries, or a scoop of vanilla ice cream for a casual, elegant treat. It’s versatile, so you can serve it at a picnic, a tea party, or just as a sweet pick-me-up any time of day.
Frequently Asked Questions About Raspberry Bread
What type of raspberries work best for this bread?
Fresh raspberries are ideal, but you can also use frozen ones. If using frozen, thaw and pat them dry to avoid excess moisture in the batter.
Can I make this bread gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. Be aware that texture may slightly differ, but it will still be soft and flavorful.
How should I store Raspberry Bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months.
Can I add nuts or other fruits?
Absolutely! Chopped walnuts, almonds, or even blueberries can be folded into the batter for added flavor and texture.
How do I keep the bread moist?
Do not overmix the batter and bake until just done. Adding buttermilk and a little oil helps maintain softness.
Conclusion
Raspberry Bread is a simple, flavorful homemade loaf that balances sweet and tart perfectly. Its soft, moist texture and fresh raspberry flavor make it ideal for breakfast, brunch, or an afternoon snack. Using simple pantry ingredients, anyone can bake this loaf and enjoy the warm, fruity aroma filling their kitchen. This recipe is beginner-friendly, elegant, and versatile, making it a must-try for anyone who loves quick breads. Slice it thick, serve it warm, and savor every bite with family and friends.
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Raspberry Bread Recipe
- Total Time: 1 hour 10 mins
- Yield: loaf
Description
Soft and moist homemade Raspberry Bread with fresh raspberries, perfect for breakfast, brunch, or a sweet snack. Easy and flavorful.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 2 tbsp vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh raspberries
- 1/2 cup buttermilk
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a loaf pan.
- Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk melted butter, oil, eggs, vanilla, and buttermilk.
- Combine wet and dry ingredients gently until just mixed.
- Fold in raspberries and lemon zest carefully.
- Pour batter into pan, smooth top, and bake 50–60 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes, transfer to wire rack. Slice and serve.
Notes
- Use fresh or thawed raspberries.
- Don’t overmix to keep bread soft.
- Can add nuts for extra texture.
- Prep Time: 15 mins
- Cook Time: 55 mins
Nutrition
- Serving Size: 8 slices